Michelin starred chef to head up top Southport restaurant

A TOP Southport restaurant has brought in a Michelin-starred chef to bring world-class dining to the town.

Award-winning Matthew Worswick is set to become the chef director at The Warehouse Kitchen and Bar, on West Street, next month, and could give Southport it’s first Michelin star.

After just eight years, Matthew, 26, became the youngest chef in Scotland to be awarded a Michelin star and will now be preparing culinary delights for Sandgrounders.

Asked if he was intending to repeat his Michelin success, he said: “We just want to get the food as good as we can and if that wins us an Michelin star then that’s great.

“But, the customers come first – not the guide books.”

Originally from Liverpool, Matthew started working in kitchens when he was 18 as an apprentice and has worked as a sous- chef for the award-winning chef David Everitt- Matthias at his restaurant, Le Champignon Sauvage.

Matthew gained his Michelin star at Glenapp Castle, in Scotland, last year but has now made the move to Southport.

He said: “I wanted to be closer to home and to start a family.

“Myself and owner Paul Adams have been working on this idea for three years and now it is finally ready.

“It is such a great opportunity to work with someone who is just so enthusiastic and who has worked so hard, especially when we are coming out of a recession.”

Excited about working in the town, Matthew added: “Southport has such a diverse community and I have already been over to the Vincent Hotel to have sushi about 12 times.”

Hoping to bring a modern selection of British and European dishes to the table, Matthew describes his style as “simple with quality ingredients”.

He said: “Some people can be put off by a Michelin star restaurant because they can be a bit stuffy.

“But, we are trying to create something people can relate to; we are not trying to puzzle anyone with the menu or ingredients.

“It is just about making it accessible and The Warehouse is a cool, funky and relaxed place to do that.”

The Warehouse is preparing to serve up delicious dishes like Chateau brion with duck fat chips when the new menu launches in March.

Matthew said: “One of the dishes that I am excited about is our barbecued pineapple tarte tatin with rum ice cream.”

He added: “In this job, you can be as good as you want to be, so I just worked hard and here I am.”

To book a table at The Warehouse Kitchen and Bar, call 01704 544 622 email info@warehouse kitchenandbar.com